This rhubarb crisp is a timeless dessert that celebrates the tart brightness of fresh rhubarb, balanced by a golden oat topping that’s both crisp and buttery. No special equipment is needed—just simple ingredients and an oven. It’s rustic, cozy, and perfect for spring and early summer.
Why You’ll Love This Rhubarb Crisp
- Simple to prepare: No mixer or technical skills required.
- Flavor-forward: Tart rhubarb is complemented by a sweet, rich topping.
- Seasonal and satisfying: A perfect way to enjoy fresh rhubarb.
- Versatile: Serve it warm with ice cream or cold from the fridge.
Whether you’re new to rhubarb or a seasoned baker, this recipe brings out the best in this unique ingredient.
Ingredients
For the Filling:
- 4 cups chopped rhubarb (fresh or frozen)
- ⅔ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Crisp Topping:
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ½ cup light brown sugar
- ½ cup unsalted butter, cold and cubed
- ½ teaspoon cinnamon
- Pinch of salt
Instructions
Step 1: Prep the Oven and Baking Dish
Preheat oven to 350°F (177°C). Lightly grease a 9×9-inch baking dish.
If using frozen rhubarb, be sure to thaw and drain it well to avoid excess moisture.
Step 2: Mix the Filling
In a large bowl, toss rhubarb with granulated sugar, cornstarch, and lemon juice until evenly coated. Spread the mixture into the prepared baking dish.
Step 3: Make the Crisp Topping
In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt.
Add cold butter cubes and use a pastry cutter or your fingers to mix until the topping resembles coarse crumbs.
Step 4: Assemble and Bake
Sprinkle the oat topping evenly over the rhubarb filling.
Bake for 35–40 minutes, or until the top is golden and the fruit is bubbling around the edges.
Step 5: Cool and Serve
Allow the crisp to cool for at least 15 minutes before serving. It’s delicious warm with a scoop of vanilla ice cream or chilled from the fridge the next day.
Nutrition (Per Serving)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Sugar: 24g
- Fiber: 3g
- Protein: 3g
Note: Nutritional values are approximate.
Expert Tips
- Use fresh, firm rhubarb for the best flavor and texture.
- If using frozen rhubarb, thaw and drain thoroughly.
- Add 1 cup strawberries for a sweeter variation.
- Let the crisp rest before serving to help the juices set.
- For extra crunch, double the crisp topping.
Flavor Variations
Rhubarb Apple Crisp
Add 2 chopped apples for a slightly sweeter, softer filling.
Rhubarb Strawberry Crisp
Mix in 1 cup halved strawberries for a juicy, crowd-pleasing twist.
Nutty Oat Topping
Add ⅓ cup chopped walnuts or pecans to the topping for extra texture.
Gluten-Free Option
Use certified gluten-free oats and a 1:1 gluten-free flour blend in place of regular flour.
Frequently Asked Questions
What’s the difference between a crisp and a crumble?
A crisp typically includes oats in the topping, which gives it more texture. A crumble uses a streusel-style topping without oats.
Do I need to thaw rhubarb before baking?
Yes, if using frozen rhubarb, thaw and drain it first to prevent a soggy filling.
How do I reduce rhubarb’s tartness?
Pair it with naturally sweet fruits (like apples or strawberries) and adjust the sugar to taste. Lemon juice can enhance flavor, but use sparingly if rhubarb is especially sour.
What enhances rhubarb’s flavor?
Citrus zest, cinnamon, nutmeg, or a splash of vanilla extract can deepen and balance rhubarb’s tangy flavor.
This rhubarb crisp is the kind of dessert that feels like home. It’s warm, familiar, and highlights the natural beauty of rhubarb without overpowering it. Whether served at a weekend gathering or as a weeknight treat, it’s guaranteed to satisfy.